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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

baychilla

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  • Re: My deck with built in outdoor kitchen, Pic heavy.

    Great pics.  Dumb(ish) question - anyone left on dialup or can we stop with pic heavy/nsfdu tags ;)
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  • Re: South Carolina pulled port

    After nervously watching online all day (the butts seemed to heat up very quickly at first) I got home and saw I was stuck in plateau land at ~175. Not wanting to be up all night I pushed the grill grate temperature up to 300. 

    I wound up with this
    image
    which when introduced to the sauce (I think Ill make more sauce - I dont think I had enough) 
    image

    produced this - 
    image

    The pork tasted good while being pulled. I guess due to the sugar in the rub the skin took a very crisp crackling like quality. It was however a bit on the sweet side. I'm looking forward to trying the meat reheated in sandwiches, perhaps with a bit more sauce.
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  • Re: South Carolina pulled port

    All I see is butts. When do we get to the port?
    Hah.  As soon as the clipper from Lisbon arrives. 
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